The ancient herbal teas of Armenia have their origins in antiquity, with a tradition and science dating back almost 7,000 years.
Armenians call tea anything that can be brewed and drunk. The natural scent of herbal tea can be smelled in almost every home.
The plants used grow in the mountains, where the air is clean and fresh, with high rainfall and fertile soil. For many years, in Armenian villages, tea was prepared using a samovar. Water is brought to a boil in the large lower kettle, then some is used to fill the smaller upper kettle and infuse a few spoonfuls of leaves, producing a very concentrated infusion. When serving, the boiling water from the bottom is used to dilute the strong infusion from above, cup by cup, allowing everyone to choose between strong/dark (մուգ) or light (թույլ).
Herbal teas are drunk in small glasses. Sugar or honey is often added, dissolved in the cup, for a sweet touch.
Armenians enjoy drinking tea with family or friends during their evening break. They also enjoy traditional Armenian sweets: pakhlava and gata, accompanied by honey and jam (մուրաբա).
While drinking, they like to chat, sing and tell jokes, thus showing their love and affection.
